The sautéed clams it’s a Starter classic of seafood cuisine in which clams are “sauté in a pan“With Oil, Garlic, Parsley And White wine. A prescription Very good where you absolutely must make the Scarpetta!
The name “sauté“Comes from the French”sauter“(jump) as the clams are literally sautéed in a high-sided pan called, precisely, “sauteuse“. In order to proceed with this cooking it is essential that the clams are well Clean and Purge Why they may contain some sand and ruin everything. To work around this problem, I have a habit of filter the broth from the clams before proceeding with the sauté. In this way you will not encounter unfortunate inconveniences!
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Clam sauté: how to make perfect clam sauté!
Portions: 2 Portions
- 800 gr clams
- 2 cloves garlic
- olive oil
- 1 tuft parsley
- half glass White wine
How to sauté clams
Put the clams (already drained) in a container and cover with fresh water. Rinse the clams a couple of times.
In a large-bottomed saucepan, place the clams and place over medium heat.
Cover with the lid and wait about 1 and a half minutes.
When the clams have opened, remove them with a slotted spoon and set them aside.
Cover a colander with a cotton cloth e filter the broth from the clams.
In the same saucepan, pour a generous round of olive oil, add the garlic cloves and, to taste, a little chilli.
As soon as the garlic begins to fry, add the clam broth.
As soon as the broth begins to simmer, add the white wine and let the alcohol evaporate well.
Also add the parsley and let it simmer for about 1 minute. After this time, add the clams and sauté them in the pan.
Leave the clams to flavor for about 1 minute and a half then remove from the heat.
Your clam sauté is ready!
Serve it hot with bread to make the Scarpetta!